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The first documented reference to a "Monte Cristo Sandwich" was in an American restaurant industry publication in 1923. [1] From the 1930s to the 1960s, American cookbooks commonly had recipes for similar croque monsieur variants, under such names as "French sandwich", "toasted ham sandwich", and "French toasted cheese sandwich". [2]
Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top. In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg.
Yields: 6 servings. Prep Time: 15 mins. Total Time: 35 mins. Ingredients. 3. large eggs. 1/2 c. milk. 1/4 tsp. kosher salt. Pinch ground nutmeg (optional) 2 tbsp.
To make this American classic, dip ham and Swiss cheese sandwiches in egg batter and pan-fry them. Dust with powdered sugar and serve with jam. Monte Cristo Sandwich
In the United States, the Monte Cristo (a ham-and-cheese sandwich often dipped in egg and fried) is popular fare in diners. [7] Variants of the sandwich with substitutions or additional ingredients are given names modeled on the original croque-monsieur, for example:
A Monte Cristo is a sandwich filled with Swiss cheese, ham, turkey, and Dijon mustard, then dipped in a French toast batter, shallow-fried, and served dusted with confectioners' sugar and a side ...
The Monte Cristo sandwich dates back to at least 1923, 20 years earlier. To say that only ham can be used is misplaced enthusiasm perhaps. Recipes since at least the early 1950s have not only admitted the use of cold, sliced poultry (chicken or turkey), but encouraged it, as a way to use up leftovers, particularly after various high holidays.
The Overland Park restaurant will feature 14 Bennigan’s menu items, including the World Famous Monte Cristo (a ham, turkey and cheese sandwich, batter-dipped, fried and coated with powdered ...